Chicken Tikka Tacos


Ever fancied some chicken tikka round lunch time but figured it takes too long, it’s messy and not the most practical thing to eat, so you grabbed an ordinary sandwich instead? Well I have a solution.. Presenting Chicken Tikka Tacos! (This is beginning to sound like an ad isn’t it?) Well it’s not supposed to….! It’s just a really simple recipe that tastes so good and fresh so I had to share it.
Note: The chicken can be pre marinated a couple days before and kept in the fridge until you want to use it. Check it out..

Serves 2

What we need:

Four 6″/8″ tortilla wraps
2 skinless washed chicken breasts
1 tsp salt
1/2 tsp paprika
1/4 tsp garam masala
1/4 tsp coriander powder
1/4 tsp ground cardamom
1/4 tsp black pepper
2 garlic cloves grated
1/2 tbsp ginger, grated
1 small green chilli, diced
1 tbsp lemon juice
1 cup of yogurt
2 tbsp olive oil

How we do:

  • Preheat oven to 500*F
  • Cut the chicken breast into small-medium cube pieces
  • In a bowl, add the dry ingredients. Add the yogurt and and mix to form a paste
  • Add the chicken and mix well
  • Place in a baking tray and drizzle over 1 tbsp of olive oil
  • After 10-12 minutes, turn over and drizzle 1 tbsp of olive oil
  • Cook for another 10-12 minutes or until chicken is fully cooked
  • Remove from oven. Heat the tacos and place 3-4 pieces chicken in the taco
  • Add lettuce, tomato, diced onions and chutney
  • BALLE BALLE! Enjoy!

Toasty Veggy Sandwich


This recipe came as a result of me being really hungry and confused about what to eat for lunch one day. So I pulled out a bunch of stuff from my fridge and voila a veggy sandwich appeared. Nice thing about the recipe is the versatility.. you can chop and change the vegetables/bread according to your tastes. Have a look:

Serves 1

What we need:
2 pieces whole grain bread
1/4 avocado
1/4 tsp mince garlic
dash lemon juice
1 tsp of finely chopped coriander
3 slices of roma tomato
1/4 carrot, peeled cut into thin matchsticks
4-5 slices of red onion
5-6 washed spinach leaves
1 tbsp of shredded mozzarella
salt and pepper to taste

How we do:

  • In a bowl, mash the avocado. Mix in the garlic, lemon juice, coriander and salt and pepper
  • Toast bread in toaster.
  • Spread the avocado on the toast. Place the spinach leaves, tomatoes, red onions and carrots on top.
  • Sprinkle on the cheese.
  • BALLE BALLE! You’re good to go!

Mediterranean Chick-Pea Salad

This chick-pea salad is a really good lunch option or side. Either way it tastes good, is really fresh and filling. You have the option of using pre-cooked chick-peas that come in a can or you can cook them in a pressure cooker which require the chick-peas to be soaked overnight before hand. This way takes a little longer but tastes better in my opinion. Either way the recipe is easy peasy so check it out:

Serves 2

What we need:

1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
8-10 cherry tomatoes, halved
2 cups of shredded lettuce (romaine/iceberg/spinach leaves)
half red onion, diced
half avocado, diced
8-10 green olives
handful fresh coriander
2 tsp white wine vinegar
1 tsp honey
1/2 tsp fresh lemon juice
1 clove garlic, minced
salt and pepper to season

How we do:

  • If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker).
  • In a dish mix together the lettuce, tomatoes, onions, avocados and olives.
  • In a separate bowl, mix the vinegar, honey, garlic, lemon juice and salt and pepper.
  • Add the dressing to the salad. Mix well.
  • Now add the coriander and chick-peas.
  • BALLE BALLE! Enjoy.